Instant Pot Frozen Pork Roast

Hi there,
I can’t believe it’s Friday already!  It was kind of a busy day for me today.  I’m getting new countertops in my kitchen tomorrow.  I have a corner cabinet with one of those garage doors (I’m not sure if that’s what you call it, but that’s my name for it).  To get the countertop out, the contractor has to take down that corner cabinet and the one beside it, so I had to empty them today.  Why do I save all those cottage cheese containers??  Well, I save them so when I go to visit my mom, I can take her some goodies, then she can throw them away!

So it was about 2:30 and I realized I hadn’t taken anything out of the freezer for dinner tonight.  Not a problem!  I’ve read several recipes that say you can cook frozen meat in your Instant Pot, so today was my day to give a try!

I had a 2 1/2 pound pork roast in the freezer.  Sauerkraut, pork roast and dumplings sounded like a good meal to make.

I took a pint jar of my homemade sauerkraut, rinsed it and added it with about 4 cups of water to the Instant Pot.

Then I put the frozen pork roast on top.  Put the lid on and made sure the valve was set to seal.

I used the manual button, high pressure and set the time for 40 minutes.

While the meat was cooking, I made the drop dumplings. I didn’t measure it exactly, but this is close to what I did.
I used 2 1/2-3 cups of flour, 1 tsp salt, 3 eggs and approximately 1/4 -12 cup of water.  Mix one egg at time into the flour mixture. Once you have all the eggs mixed in, start adding the water. Don’t add it all at once, you want a sticky dough, so you may not have to use the full 1/2 cup of water.

After 40 minutes, I did a NPR (natural pressure release) for 15 minutes then did a QR.
  I tested the internal temperature and it was 170º. 

I removed the pork roast to a plate and covered it with aluminum foil to keep warm.

I turned the Instant Pot to Saute´ and changed the temperature to MORE by using the adjust button.
I brought the sauerkraut and liquid to a boil.  Using a Tablespoon or a cookie scoop, drop the dumplings one at a time into the boiling mixture.

Once you have all the dough in the IP, put on the glass lid and let the dumplings cook for 5 minutes.  If you don’t have a glass lid, you can put the regular lid on, just set it on top without sealing it.  If you are interested in a glass lid you can get one here.


Slice your pork roast and serve with the sauerkraut and dumplings!

If you don’t like egg dumplings, you can also make Bisquick dumplings. The are lighter and fluffier!  I usually add some caraway seeds, but since my spices are all packed in a box because of emptying the cabinets today, I didn’t add it.